Sunday, June 16, 2013

Raspberry Gelay..(to)

Sadly not the kind you'd buy at a second hand store but so much more delicious.

No bells or whistles just plan natural flavour, truly nothing better although you know I'll have something weird and wonderful just waiting in the wings.

I have included the ice bath in this recipe as it is true that the quicker you chill the custard the less chance of an icy crystallised gelato. I would normally just stick it in the freezer or fridge but the ice step is worth it for the results.

If you don't like a tart raspberry, we will never be besties (well maybe) but seriously add another 50g of sugar if you want your teeth to get the most from your private dental cover. (may not be a real concern, I am not a dentist, so you may see my face on television)

This concluded today's comedy gold edition of Don't Boil The Sauce, I'll head back to the kitchen now. (I'm sorry for assuming I'm funny, haven't been drinking I promise)

Raspberry Gelato
Ingredients

300ml cream

300ml milk

1/2 vanilla bean split (optional)

6 egg yolks

150g sugar

300g frozen raspberries crushed

Ice

Method:

Bash the raspberries in a bag (the one they come in works) with a meat tenderiser or rolling pin and return to freezer

Heat milk and cream in a large saucepan over medium heat

If using vanilla bean to milk and cream

Whisk eggs and sugar together till paler and thicker

When milk is just below the boil, slowly pour into eggs while whisking

Strain through a fine sieve (remove vanilla bean)

Return mixture to saucepan and stir over low heat

Stir till the custard thickens enough to coat the back of a spoon

Make an icy water bath that a metal mixing bowl can sit in e.g. a sink or bigger bowl

Add the custard to a metal mixing bowl, place on ice and stir

Stir for a couple of minutes

When the custard has lost some heat add the frozen raspberries, this also helps to chill it but don't stir